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Starters and koji from Roman Italy
Pliny's best bread leaven is fine wheat bran steeped in white grape must for three days, kneaded, dried in the sun and kept as small cakes. For baking, the cakes are soaked, boiled up with fine flour and mixed into the meal. This entry is a text-only reconstruction from the Latin and an English translation.
| Wheat bran, the finest and best | [lc-pliny][bostock-riley] |
| White must | Fresh grape juice from the vintage[lc-pliny][bostock-riley] |
| Fine flour (similago) | Boiled with the soaked cakes before baking; Bostock and Riley translate it as finest spelt flour[lc-pliny][bostock-riley] |
| Leaven, at the Greek rate8 ounces (bes) per modius of meal | [lc-pliny][bostock-riley] |
Total time across the recorded steps: 3 days
What changes: Fine wheat bran steeps in white grape must
Output: soaked bran.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Pliny's best bread leaven is fine wheat bran steeped in white grape must for three days, kneaded, dried in the sun and kept as small cakes. For baking, the cakes are soaked, boiled up with fine flour and mixed into the meal. This entry is a text-only reconstruction from the Latin and an English translation. Made in 4 steps over 3 days. The longest step, steep fine bran in white must, takes 3 days (Pliny the Elder 2026).
| Main step | 3 daysReported[lc-pliny][bostock-riley] | Steep fine bran in white must |
|---|
A dry, storable leaven, unlike the day-old dough most Romans used. Like the millet leaven it needs fresh must, so it is made only at the vintage.
The WHO notes that the moulds that make mycotoxins grow on cereals, often in warm, damp conditions, and that most mycotoxins survive food processing. This leaven is bran steeped in must and then dried in the sun, so a reconstruction from the text alone should not be treated as a tested or safe recipe.
Every number is labelled with how it is known. How this atlas is made
Pliny, Natural History 18.26 (§ 102), c. 77 CE.
